Merry Christmas, all.
I am following Jeff's rum double smoked ham recipe today. He says to smoke it for 3 hours. However, his recipe doesn't say what size.
I'm getting a bit worried. I have an 11-pounder. It's been in the smoker around 225 for an hour and it's only up to 50 degrees. I can't imagine this big piece of meat getting to 140 in the next 3-4 hours (everyone is expecting to eat at the 4 hour mark). I'd just crank up the heat, but my Smokin-It smoker is dialed to 250 and 225 is about as high as it'll get with a big piece of meat in there.
I am probably going to pull it from the smoker and toss it into the oven at 350, but thought I'd get your thoughts for next time.
Yet again, I didn't give myself enough time. I think I need to start doubling the amount of time the "guidelines" tell me as I can also keep stuff warm later if I gave myself too much time.